Chicken Enchilada Verde Casserole

Name: Chicken Enchilada Verde Casserole
Prep time: 40 min
Total time: 1 h 15 min
Yield: 8 serving(s)
Ingredients: 2 tbsp. olive oil, plus more for baking dish; 1/2 yellow onion, chopped; 3 cloves garlic, chopped; Kosher salt and freshly ground black pepper; 4 c. shredded rotisserie chicken, from one chicken; 1 (4-ounce) can mild Hatch chiles; 1/4 c. chopped fresh cilantro, plus more for serving; 1 c. sour cream; 3 (10-ounce) cans verde enchilada sauce, divided; 18 corn tortillas, from a 16-ounce package; 10 oz. sharp white Cheddar, grated (about 2 1/2 cups); 2 scallions, sliced

Make this easy-to-assemble casserole for a weeknight dinner or a Sunday supper.

By Beth BranchPublished: Jan 14, 2026

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served plates of baked dish with green onions beside drinks and a floral centerpiece

Becky Luigart-Stayner for Country Living

Yields:

8 serving(s)

Prep Time:

40 mins

Total Time:

1 hr 15 mins

Layered like a lasagna, this ultra-comforting casserole is made with rotisserie chicken, making it easy to assemble. Serve it with yellow rice and black beans for a complete meal.

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Ingredients

2 Tbsp. olive oil, plus more for baking dish
1/2 yellow onion, chopped
3 cloves garlic, chopped
Kosher salt and freshly ground black pepper
4 cups shredded rotisserie chicken, from one chicken
1 (4-ounce) can mild Hatch chiles
1/4 cup chopped fresh cilantro, plus more for serving
1 cup sour cream
3 (10-ounce) cans verde enchilada sauce, divided
18 corn tortillas, from a 16-ounce package
10 oz. sharp white Cheddar, grated (about 2 1/2 cups)
2 scallions, sliced

Directions

1. Step 1Preheat oven to 350°F. Lightly oil a 9-by-13-inch baking dish. Heat oil in a large skillet over medium heat. Add onion and garlic. Season with salt and pepper. Cook, stirring occasionally, until onion is tender, 10 to 12 minutes. Add chicken, chiles, cilantro, sour cream, and 2 cans enchilada sauce and stir to combine.
2. Step 2Lay 6 tortillas in the bottom of the prepared baking dish. Top with half the chicken mixture and 1 cup shredded cheese. Repeat layering once more. Top with remaining tortillas, remaining can of enchilada sauce, and remaining ½ cup cheese. Bake until bubbly and cheese is golden brown, 35 to 40 minutes. Let stand 10 minutes. Garnish with cilantro and scallions.

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